CORN BREAD
4 tbsps unsalted butter, melted and cooled
1 large egg, room temperature
1 cup milk
1/4 cup plain yogurt (top liquid poured off) or sour cream (I like to use Greek yogurt)
1/4 cup sugar
1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/8 tsp baking soda
1/2 tsp salt
Position oven rack in the center of the oven and preheat to 425°F. Grease an 8×8-inch square pan with butter or cooking spray and dust with flour. In a large bowl, whisk together the melted butter, egg, milk, yogurt (or sour cream), and sugar. Add the remaining dry ingredients and stir together until just blended. Don’t overmix. Pour the batter into the prepared pan and bake for 20-22 minutes or until the top begins to turn golden and a toothpick inserted in the center comes out clean. Just take care not to overbake or else the cornbread will be too dry. Cool on a wire rack and serve.
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